Following a career at a well known supermarket chain, Martin took up cookery professionally at 32, training at Harlow College and hasn’t looked back since. His decision to change career came from his late father with whom he used to spend many hours cooking Spaghetti Bolognese as a child. His father told him that he would make a good chef and he was right!
Martin said: “I love cooking for the residents. My food brings a smile to their faces and dining together is a great way to socialise. I’m lucky that my passion has become my career, it really doesn’t feel like work.”
Bringing his extensive experience to Moat Park, Martin has worked as the Head Chef at Glaxosmithkline catering for 2000 people, The Cricketers (Jamie Oliver’s Dad’s pub) and a family catering firm in Bishop Stortford.
Lunches are available at the village on three days of the week. Light bites such as omelettes and jacket potatoes are on offer as well as a hot daily special such as curry, toad in the hole or gammon and mash, with desserts including lemon meringue pie, chocolate roulade and spotted dick.
The three course Sunday lunch, available every other Sunday with a meat or vegetarian option, is proving very popular.
Cooking is a real family affair for Martin. His partner Marion is the chef at Moat House, the on-site care home at Moat Park, and his eldest son is a chef at a hotel in Holland.
Martin has already built up a great relationship with residents who he likes to chat with and get regular feedback. He’s already been told that his curry needed to be a bit spicier!
He said: “I really enjoy spending time with the residents and it’s important to me to get their feedback, so I can make sure that they really enjoy their meals. I’ve even asked them for suggestions!”